ASSORTED ROASTED VEGETABLES

To accompany the delicious roast chicken this array of roasted vegetables will be a delicious and easy accompaniment to adorn the dinner table.  I used some of my favourites like potatoes, carrots, fennel and beetroot. They not only tasted fantastic, they also looked impressive too.

Preparation time - 30 minutes

Cooking time - 30 minutes

Skill - easy

Serves 6

Ingredients

1 kg potatoes, peeled

1 kg carrots, peeled

1 kg beetroot, scrubbed

1 kg fennel bulbs, tough outer removed

Olive oil 

Rosemary

Sea salt and cracked pepper

Method

Preheat the oven 190C (170 C fan-forced)

Place a large roasting tray in the oven to get hot while you prepare your vegetables.

Cut each variety of vegetables into even sized pieces.  I kept mine relatively large and placed the vegetables into a large bowl.  Season with salt and pepper and sprinkle over a little chopped rosemary. Toss well to combine.  

Tip the vegetables onto the hot roasting tray.

Roast for 15 minutes, then turn over and continue cooking for a further 15 minutes or until golden and tender.

Serve on a platter alongside your chicken and stuffing.